Pineapple Upside-Down Pancakes

April 3rd, 2015 jennifer

One of my all-time favorite desserts is pineapple upside-down cake. Okay, truth is…I adore it. It was often my personal birthday cake request growing up. There are tons of really good paleo or gluten-free cake recipes out there, but sometimes I want to satisfy a certain craving without having to make a big dessert that will last a few days.

I decided to test out some pineapple upside-down pancakes instead. I am so glad I did because these babies are awesome!! I could be alone on this — but I totally associate Easter with pineapple upside-down cake — so the timing is perfect!! Perhaps your family would like these for a nice Easter brunch?

Happy Easter everyone, hope you enjoy!

Ingredients

(yields 6 pancakes — but amounts can easily be multiplied)

1/2 cup almond flour

2 tbsp. coconut flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

pinch of salt

1/4 cup coconut milk

3 eggs

2 tsp. pure vanilla extract

1 tbsp. pineapple juice (reserved from the can)

6 pineapple rings, canned & unsweetened

1 tbsp. coconut sugar

2 tbsp. grassfed butter for frying

6 frozen sweet dark cherries, thawed

Process

Start by placing your pineapple rings on a paper towel lined plate — this will help remove a lot of excess moisture from them. Sprinkle some of the coconut sugar on one side of the rings. Set them aside.

Combine all of your dry ingredients (almond flour through salt) in a large mixing bowl.

Add all wet ingredients (coconut milk through pineapple juice) and combine well with a hand or stand mixer.

Melt some of your butter in a skillet over medium heat. If you have a large enough skillet you can fry multiple pancakes at once, just make sure that you leave enough room to flip them. If I am making a small batch I prefer to use a small skillet and fry up one at a time. You can add more butter for frying as you go.

Lay a pineapple ring sugar side down. Let it cook for about 1 minute. While it is cooking, sprinkle the opposite side with more coconut sugar. Flip the pineapple slice.

Place a cherry in the middle of the pineapple ring and then pour about 1/4 cup of pancake batter on top. Allow that side to cook for 2 minutes. You will see the edges firming up and some bubbles form over your pancake.